If you love coffee ice cream but don’t want the caffeine, try the decaf version of this recipe! YUM!
Best Coffee Ice Cream
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
- Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
- Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
- Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes one quart.
Easy to make English Tea Scones
2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter or margarine, cut into pieces
¾ cup whipping cream
2 beaten eggs
½ cup dried currants or snipped raisins
- In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Quickly knead cough by folding and pressing dough gently for 10 to 12 strokes or until cough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
- Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.
Savor the aroma of this wonderful Cheesecake Coffee Cake Recipe. Jody Victor loves the flavor of cheesecake with his coffee.
Cheesecake Coffee Cake recipe
3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves
Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.
Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.
Here is a great low cal latte recipe. Enjoy!
1-1/4 cups regular grind espresso or other dark roast coffee
1 cinnamon stick, broken into pieces
6 cups water
2-1/2 teaspoons EQUAL® FOR RECIPES or SPLENDA
2-1/2 cups skim milk
Ground cinnamon or nutmeg
Place espresso and cinnamon stick in filter basket of drip coffee pot; brew coffee with water. Stir sugar into coffee; pour into 8 mugs or cups.
Heat milk in small saucepan until steaming. Blend half of milk in blender at high speed until foamy, about 15 seconds; pour milk into 4 mugs of coffee, spooning foam on top. Repeat with remaining milk and coffee. Sprinkle with cinnamon or nutmeg before serving.
Yield: 8 servings
How about something light and sweet with your after-dinner coffee? This is one to try…
Chocolate-Espresso Chiffon Cake
4 tsp espresso powder or instant coffee crystals
¾ cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
½ cup cooking oil
1 tsp vanilla
3 oz. bittersweet chocolate, grated
½ tsp cream of tartar
1 recipe Espresso Whipped Cream
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water, set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until tip springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides, remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
5. Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 tbsp sugar, ½ to 1 tsp espresso powder or instant coffee crystals, and ½ tsp vanilla. Beat until soft peaks form.